CORN-ONION PUDDING

Corn-Onion Pudding image

Lend me your ears! This vegetable-dense, antioxidant-packed side dish is savory and delicious year-round.

Provided by USA WEEKEND Jean Carper

Time 1h5m

Yield 9

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion, thinly sliced
1 ½ cups whole kernel yellow corn (fresh or frozen)
1 cup finely chopped bell pepper
3 eggs
1 cup fat-free half-and-half
salt and pepper, to taste
½ cup grated Parmesan cheese

Steps:

Preheat oven to 400 degrees.
Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 10 g, Cholesterol 67.3 mg, Fat 6.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 2 g, Sodium 135.5 mg, Sugar 3.5 g